Today I found a great risotto using carrots and ginger. Let me know what you think
Carrot and Ginger Rissotto:
serves 2 for a main course or 4 for a first course
For the soffritto:
4 or 5 good sized carrots, peeled and diced
1 inch piece of ginger root, peeled and diced
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tsp ground coriander
1 Bay leaf
2 or 3 tbsps olive oil
for the risotto:
2/3 cup Arborio or other short grained rice
1/4 cup white wine or dry vermouth
1 1/2 cups water
2 tbsps butter
1/4 cup grated Parmesan cheese
aged balsamic vinegar if desired
chopped Italian parsley or cilantro if desired
salt and pepper
Make the soffritto:
Heat oil over very low heat in a saucepan or small Dutch oven.
As soon as the oil starts to simmer, add the carrot, ginger, garlic, onion, Bay leaf, clove, and ground coriander. Lightly salt them to help exude their water.
Set the timer for 5 hours and let it sit on the stove. Check it occassionaly to ensure that it’s not burning. The heat ought to be at the lowest setting that your range permits.
You’ll know it’s completed when the oil is clear and the veggies have changed into a paste.
Make the risotto:
In the same pot, add the rice, water, and wine/vermouth to the soffritto. With a wooden spoon, scrape up any brown bits that have adhered to the bottom of the saucepan.
Bring to a rolling boil, and then decrease heat to medium low.
Let the rice simmer, covered on the stove for 20 mins, stirring from time to time.
Complete the dish by stirring in butter, cream, and cheese. Correct seasoning with salt and pepper.
Garnish with a drizzle of aged Balsamic vinegar and/or chopped herbs if you’d prefer.
This is a one pot dinner needing hardly any clean up. I created it strictly with ingredients that I possesed in my own home. You can create a soffritto from almost any mixture of veggies, so experiment with what you have around. If you stick to the approach, you’re most likely to construct something scrumptious.
We drank an Albariño from Galicia in Spain with our risotto last night. The rich tropical and stone fruit flavors of the wine complimented the unique ginger notes really nicely and the tangy quality of the wine cut the richness supplied by the cream, butter, and cheese extremely well. If you’re in the mood for red, try a Dolcetto d’Alba or a Valpolicella Classico (avoid a richer ripasso version). These two lighter bodied wines will play nicely off the sweet root veggie character of the carrots and will also have a similar tangy quality to the Albariño.
Thanks to http://citrusquark.blogspot.com/2010/02 ... sotto.html
for the recipe.
Hope you love it!